Lamb raan from Made in India, Cooked in Britain: Recipes from an Indian Family Kitchen (page 114) by Meera Sodha

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Simply spiced spring cabbage (Kobi nu shaak); Spinach with black pepper, garlic and lemon; Roasted cauliflower with cumin, turmeric and lemon (Masala phool kobi); Aunty Harsha's naan; Mint and yoghurt chutney (Fodina anna dahi nu chatni)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to marinate overnight.

  • will_mxjeiq on March 29, 2026

    Great recipe. We did this for Boxing Day, upscaled the recipe for 20 people and it went down a storm. You don’t need gravy just make loads of mint chutney as mentioned in the recipe. And definitely marinade overnight, if not longer, it’s what makes the recipe

  • mondraussie on February 13, 2021

    Extremely tasty, but problem with the cooking time. I had to pull it out of the oven, at least 30 minutes before the instructed 2-15" for "pink"... and the marinade had burn all over the bottom of the baking dish... Would consider making again, but with careful revision of cooking time.

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